菠萝包 Pineapple Buns (Bo Luo Bao)

This is one of my favourite bread of all! I will usually grab one from Crystal Jade Bakery whereby they have pretty good tasty Bo Luo Bao, very buttery and crumbly crust and soft bread. There are two kinds of Bo Luo Bao available at this bakery, one without filling and the other with sweet char siew filling. But I like the simple one which is without the filling ;) Glad that my Bo Luo Bao turned out pretty decent looking :D Made 8 pieces and only 1 left the following day! *Reserved for dear son hahahaha

Bread dough and cookie dough topping

Roll the cookie dough topping between 2 plastic sheets! Neat and clean and flouring is not necessary at all! 

Using a dough scrapper to make the markings on the surface, proof for another 40mins before baking.

Buttery, sweet and crunchy topping with soft and fluffy crumbs! yummy! On the second day, the crumb was not as soft but no worries….I've popped them into oven and grill for 5 mins, they returned to their original crunchy crust and soft texture, as good as freshly baked :D

Recipe source : caroleasylife.blogspot.com

Water Roux
Ingredient

• 250ml water
• 50gm bread flour

Method

1. Place bread flour in a saucepan. Whisk in water till well combined.
2. Turn on stove and cook over medium low heat, stirring constantly till thickens.
3. Turn off heat and cool down completely before using.
4. Balanced water roux and be stored in air-tight container and chill for 3 days.

Cookie Dough Topping
Ingredient (8 portions)

• 60gm unsalted butter, softened
• 40gm sugar
• 25gm beaten egg
• 120gm bread flour

Method

1. Using a electric whisk, cream butter and sugar until light.
2. Add in beaten egg gradually and beat till fluffy.
3. Sift in flour and fold. Gather the mixture together till a soft dough is formed.
4. Wrap up the cookie dough and chill in fridge for at least 1 hour till firm.

Pineapple Buns

Ingredient (8 buns)

• 100gm water roux
• 270gm bread flour
• 30gm cake flour
• 1 tsp instant yeast
• 50gm beaten egg
• 40gm sugar
• 1/4 tsp salt
• 80gm milk (need not use all)
• 30gm softened butter

Method

1. Combine the first 8 ingredients in a mixing bowl (do not add milk all at once) and knead till a soft dough is formed. 
2. Add in softened butter and knead for 10mins until dough is smooth and elastic.
3. Proof dough in a enlosed warm area for 60mins or until double in bulk.
4. Meanwhile take out the chilled and firmed cookie dough and divide into 8 equal portions. Shape into round. 
5. Punch down dough and knead lightly. Divide dough into 8 equal portions. Shape into round.
6. Place a portion of cookie dough between a plastic sheet. Roll out into a round circle enough to encase the bread dough.
7. Put a bread dough onto the centre of the rolled out cookie dough. Gently flip onto your palm and peel off the plastic sheet. Flip over again and seal the edge lightly. Not necessary to pinch tight. Place the wrapped bun onto a lined baking sheet, seam side down. Use a dough scrapper and make patterns marking on the surface of the bun. Repeat the process with the remaining cookie dough and bread dough.
8. Proof for another 40mins. Glaze the surface with some beaten egg.
9. Bake in preheated oven at 180 deg cel for 25mins or until golden brown.

I am submitting this post to Asian Food Fest ( Hong Kong + Macau ) – Jan+Feb Month hosted by Annie of Annielicious Food